tanabutler

The shiitake logs are for real, but I notice the company doesn't tell you what kind of output you can expect. It certainly isn't limitless production, like having a sourdough yeast starter. I think they produce about 2 pounds of mushrooms (at least, the ones I've seen elsewhere do so). I get my shiitakes at Nob Hill in Capitola for about $8/pound, which is a fantastic price. By the way, as much as I love them, shiitakes have about ten times the calories of regular mushrooms.

I don't think I've ever asked for a recipe, but have asked, "What's in this?" I respect those who don't wish to share family recipes or professional recipes, and have a bit of a hard time with non-sharers who fall into neither category because it does seem a bit selfish. That said, once I've gone to the trouble to type up (and format into HTML) a recipe, I'll share it. I won't go to the trouble of doing that for everything I make, though, and bow out with a "there isn't really a recipe but I'll tell you what's in it" on those occasions.

He's right. And enjoy the specialness of being "forced" to dress up. I have been in California for over half my life, and I think the casual aspect is far overrated. Won't it be fun to get glammed up and be part of that whole scene in New York? Happy anniversary, Alicia!

Go ahead, make us jealous! It looks like I will have to try the okra when I next go to Amma. I am prejudiced in the extreme, being an ex-patriate Southern girl who had sworn off the slimy stuff for life. But I'll try the okra. You've all talked me into it. Great post, SKChai, and thank you for sharing your experience!

Great job, Rachel. I envy you. I adore Ted.

I would think the shelf life would vary according to the type of storage. Bigelow teas are in foil envelopes, as are Trader Joe's. Those would keep better than any kind of tea in paper envelopes. Republic of Tea uses tins, which are tightly sealed. Given that tea in tea bags uses smaller leaves, I would think the larger, looseleaf tea would keep better in those tins than the bags.

Why would Josh Wesson be mentioned in the same breath as Amma? Where is mention of Bikky?

Oooh, I had some of that gorgeous White Tea last year at the Fancy Foods Convention in San Francisco. What a bouquet!

Wow, I had the Gruner by the glass. Bummer! The soup sounds wonderful. Everything sounds wonderful.

I haven't eaten here yet, but I did just work on a website for a newish restaurant near downtown, and am eager to go there when I visit my beloved Nashville. Germantown Café Plum pork sounds mighty good.

They do a lovely mango cheesecake at Amma in NYC. Maybe Suvir Saran would divulge details, if not the recipe per se.

I ate dinner at Farallon just eleven days before Southern Girl did. Report: It was a beautiful, beautiful meal, and the service was absolutely perfect. Though it was nine months late, it was intended to be my birthday dinner. The staff brought a little confection on a chocolate-drizzled plate, and lit a candle and sang "Happy Birthday" to me. And on the way out, we gave all the leftovers to an ancient homeless woman, starting a new custom of mine to do so. That evening at Farallon was one of the best meals of my life.

We were at Santana Row a couple of weeks ago, and strolled by Cazuelas, which a foodie friend of mine said was fabulous. A young man was eating outside, and we stopped to ask how his food was. It looked great. He said they make the guacamole on the spot, according to your tastes. You tell them how much of everything you like it, and that his was perfect. He also raved about the margaritas. It was a cute little mini-commercial, and you can bet we'll be eating there next time we go to Santana Row.

It's easy-peasy. Click the button that says "http://" and paste the address to the link in the box that pops up. Name it something and, voilà! A live link!

In San Francisco, Good Things Come on Small Plates I haven't eaten at Chez Papa, but it was the secret delight of a San Franciscan friend, and I will never forget her dismay when the NY Times featured it in their food sections one day. It was definitely a "there goes the neighborhood" kind of day in her life. Her reports of the meals were exquisite.

Wow, Stone, I saw this thread for the first time...you posted a year to the day after I made my first report about Mr. Taco at Readerville. I saw Varmint's query about a place to eat in Sacramento last week, and posted this there, too. I am in complete agreement with you, and I've been eating Mexican food in California forever. Funny, the way the sign lettering is colored, my eyes read "Mr. Restaurante Taco Mexicano."

Ruh-roh. "Page not found," Russ. I was just composing an e-mail to JAT, and this is my most-recommended Napa link of all time: Napa Valley Clickable Map Zoom in and move around. It's not the comprehensive, but it's darn good. Also, plunk down $5 and get one of these maps. They show wineries, shopping, dining and just about every kind of recreational activity (including bowling, if you are interested) and resource available.

Thanks, y'all.

After the great breakdown of ability in the eGullet subscription function, I lost every single topic-tracking (as they call it) I had. I have decided to let most of them go, but this is the first of a very few topics to which I am resubscribing. I don't want to miss any news about Amma. I have my heart set on visiting New York again in the next six months...maybe for my birthday....and its success means much to me.

We did as Tommy suggested. Much cheaper and not too far away. (Thanks, Suzanne.)

More than anything except the extraordinary fragrance, the deep yellow of ripe Meyer lemons is their predominant characteristic. This is as close to life-sized as I could get, and the colors are, believe it or not, actually more saturated than this. It is usually true that Meyer lemons are thinner-skinned than the Eureka, but as you can see here, the lemon on the lower left is not smooth, indicating a thicker skin. This can result from seasonal differences, different watering periods affecting unripe lemons, etcetera. The lemon in the center is the best example of a perfect Meyer lemon. My Meyer lemon tree is bent to the ground, so laden with fruit—the most it's ever borne. It is a treasure, indeed.

Darn, I wish I'd seen this, Varmint. A chef at The Waterboy restaurant in Sacramento attended two or three farm dinners this season, and I would have sent you to her place. As far as Mexican food goes, one of the best places I've ever been (in twenty plus years of living in California) is in Dixon, very near Sacramento. (As posted at Readerville shortly after my visit there...)

I have been so inspired by all this Amma talk that two nights in a row I made tomato soup with Indian spices and coconut (toasted then soaked in boiling water and strained). That will have to do until I get back to New York.

What a thoughtful write-up, Suzanne. Nice work!

Paris Hilton is, alas, the best America can do for a mainstream celebrity du jour. Her propensity for being pantyless and wearing micro-miniskirts is a magnet for paparazzi. She's a none-too-bright bazillionaire with a TV show. (I'm glad you like my pictures. I want to come to Amma again and take more!)